New Search

 
    
Refine your search within these categories:

A. Regulatory Category (group results)
Product Type, USA (2)

B. Identifying Substance (group results)
Animal Used As Food Source (2)

C. Part of Substance: all > Part Of Animal > Animal Body Or Body Part
Meat Part (2)

E. Physical State, Shape or Form: all > Solid > Divided Or Disintegrated > Divided Into Pieces (group results)
Divided Into Pieces, Thickness 0.3-1.5 Cm. (1)

F. Extent of Heat Treatment (group results)
Extent Of Heat Treatment Not Known (2)

G. Cooking Method: all > Cooking Method Not Applicable

H. Treatment Applied (group results)
Food Modified (1)
Ingredient Added (1)
 Treatment Applied Not Known (1)

J. Preservation Method (group results)
Preservation Method Not Known (2)

K. Packing Medium (group results)
No Packing Medium Used (2)

M. Container or Wrapping: all > Container Or Wrapping Not Known

N. Contact Surface (group results)
Food Contact Surface Not Known (2)

P. Consumer Group/Dietary Use/Label Claim (group results)
Consumer Group (2)

R. Geographic Places and Regions

S. Substances Included (group results)
Not Fully Specified (1)
 Nutrients (1)

Z. Adjunct Characteristics: all > Adjunct Characteristics Of Meat, Poultry Or Fish (group results)
Cut Of Meat (2)
 Grade Of Meat (2)

Recently Viewed Items
Go to Item History
 
(Click to View)
 Turnip, cooked, boiled, drained, without salt 
  
  
  
 
(Click to View)
 Cereals ready-to-eat, wheat flakes, all bran, Kellogg's 
  
  
  
 
(Click to View)
 Corn meal, whole grain, yellow, unenriched 
  
  
  
 
These terms define your current search. Click the
×
to remove a term.

C. Part of Substance: Part Of Animal > Animal Body Or Body Part
×
E. Physical State, Shape or Form: Solid > Divided Or Disintegrated > Divided Into Pieces
×
G. Cooking Method: Cooking Method Not Applicable
×
M. Container or Wrapping: Container Or Wrapping Not Known
×
Z. Adjunct Characteristics: Adjunct Characteristics Of Meat, Poultry Or Fish
×

2 results
Group by: C. Part of Substance, E. Physical State, Shape or Form, G. Cooking Method, M. Container or Wrapping, Z. Adjunct Characteristics
 
(Click to View)
 Beef, cured, thin-sliced beef 
  
  
  
 (Click to View)
 Beef, lean, raw